Heat oven to 190C/375F/Gas mark 5. Cover bottom of a heavy pan with oil
and saute the potatoes for five minutes - in batches if necessary, but I
just put them all in together and turned them frequently.
Remove potatoes from pan to an oven-proof dish large enough for them to
lie in a shallow layer. Use a slotted spoon so the oil is left in the
pan. Add more oil if necessary, and saute the onions, garlic and chili
for a few minutes.Then add wine, tomatoes, oregano, olives, olive paste.
Cook for a minute or two, then pour this sauce over the potatoes. Bake
for 45 minutes to 1 hour until potatoes are tender. Top up with water or
wine if it gets too dry during cooking (mine didn't but I left the lid on
the dish, though the recipe says "bake uncovered".) Sprinkle with chopped
parsley and eat.